| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| No. 187 | — | — | — | — | 590. ROAST LOIN OF VEAL, A ... | |
| No. 187 | — | — | — | — | 890. VEAL CUTLETS, A LA DREUX. | |
| No. 187 white Toulouse ragout | — | — | — | — | 926. NECK OF LAMB, A LA REG... | |
| No. 187 white Toulouse ragout | 1.0 | — | — | — | — | 927. EPIGRAMME OF LAMB, A L... |
| No. 187 | — | — | — | — | 905. SWEETBREADS, A LA ST. ... |